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2 of 2 parts
Pav Bhaji Recipe
Add chopped green chilies and fry for half a minute.
Add the tomatoes and fry them till they become soft and mush, till you fat releasing the sides. About 6 to 7 minutes on low to medium flame.
Add the chopped capsicum. Saute for 2 to 3 minutes.Now add the red chilly powder, turmeric powder and pav bhaji masala. also add garam masala now if adding.
Mix the dry masalas well. Fry for a couple of minutes till the capsicum become a little soft.
You do not need to make the capsicum very soft. A little crunch is alright. Now add the mashed vegetables.
Combine the mashed vegetables well with the masala.Add water and combine everything well. Season with salt.
With a potato masher, mash the veggies directly in the pan.
Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
When done, garnish with coriander leaves. Serve with chopped onions and chopped lime. The lime juice has to be squeezed on the bhaji and topped with chopped onions.
While serving, add butter to the bhaji and serve with buttered pavs.
To make the buttered pavs:
Slice the pavs/bread rolls .On a flat pan, heat some butter.
When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
Serve the pavs hot with the bhaji.
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